Greek Bougatsa Recipe (Thessaloniki's)

semolina

🥗Healthier: ground oats

💰Cheaper: cornstarch

Ground oats provide a similar texture with less cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier and dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and adds a nutty flavor.

powdered sugar

💰Cheaper: granulated sugar

Granulated sugar can be blended to make a powdered alternative.

Preheat the oven to 350°F (175°C).

In a saucepan over medium-low heat, add whole milk and a pinch of salt.

Add sugar, fine semolina flour, and cornstarch to the milk and mix until it begins to thicken.

Once thickened, remove from heat and check that it coats the back of a spoon.

Separate one egg, saving the white for another use, and beat the yolk.

Temper the egg yolk by adding some of the hot custard to it, then whisk it back into the custard until smooth.

Stir in 2 tablespoons of unsalted butter and pure vanilla extract into the custard and set aside.

Brush the bottom of a baking tray with melted butter.

Layer one sheet of country phyllo loosely in the tray, drizzle with melted butter, and repeat for four layers.

Pour the custard mixture over the layered phyllo.

Fold the phyllo over the custard, drizzling melted butter in between each layer.

Brush the remaining melted butter over the top of the phyllo.

Score the top of the phyllo with a sharp knife into four pieces for serving.

If desired, add an additional layer of phyllo on top and tuck it in, brushing with butter.

Bake in the preheated oven for 35 minutes until golden brown.

Let the bougatsa sit at room temperature for at least 30 minutes before cutting.

Dust generously with powdered sugar and ground cinnamon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens